So Good Magazine #32 offers an exquisite glimpse into the world of international pastry, featuring the innovative creations and techniques of renowned chefs. This issue serves as a testament to the professional restlessness and desire for excellence that defines the global pastry community, showcasing the cultural, geographical, and gastronomic diversity that enriches the craft.

In this edition, readers embark on a culinary journey starting with the frozen masterpieces of four distinguished chefs, moving through the intricate pastry visions of MOFs Emmanuel Ryon and David Wesmaël, and exploring the sensory theory of aromas with Jesús Escalera. Further highlights include the elegant simplicity of MOF David Briand, the refined viennoiserie of Nuño García, and the gastronomic donuts of Paul Yochum. From Melbourne’s comforting desserts by Ash Smith to Dubai’s successful ventures by the Orfali brothers, and ending with the innovative approaches of Malaysian pastry chefs, So Good Magazine #32 is a comprehensive and inspiring read for pastry enthusiasts and professionals alike.